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Combine all together the olive oil, turmeric, paprika, ginger, and ras el hanout. Rub over the chicken and let it marinate for 30 minutes.
In your tagine pot or Dutch oven, sauté the onions and garlic until translucent.
Place the marinated chicken over the onion base. Add preserved lemons and olives.
Add the chicken broth, then let it come to a gentle simmer.
Cover your Tajine and cook on low heat for 1.5 to 2 hours over an open flame or in a wood-fired oven. The chicken should be fall-off-the-bone tender.
Sprinkle with chopped parsley or cilantro. Serve hot with couscous or crusty bread.